Injected Pulled Pork, Qview Bomb

Discussion in 'Pork' started by disco, May 2, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been making pulled pork since I started smoking and really like it. However, I never tried injecting it before smoking as I thought it tasted so good, how much better could an injection make it. I had picked up a 9 1/2 pound pork shoulder on sale and had friends coming over and I decided to give it a try.


    I started at 8:30 in the morning the day before the meal. I always cook my pulled pork the day before so I don't have to worry about long stalls.

    I cut the skin off the pork shoulder



    I made up an injection fluid with:

    125 ml (1/2 cup) apple juice

    50 ml (1/4 cup) water

    50 ml (1/4 cup) maple syrup

    10 ml (2 teaspoons) salt

    15 ml (1 tablespoon) Worcestershire sauce

    I put the pork in a roasting pan and started injecting every inch. I left any that squirted out in the roasting pan.


    I used Louisiana Grills Smokey Spicy Sweet Hot rub on the outside.


    I put a cup of apple juice in the pan and put the pork on a rack over it. I let this sit in the fridge for an hour.


    I put the pork in the grill I had preheated to 240 F with hickory pellets. It went on about 10 am.


    After 5 hours (3 pm), I checked the internal temperature and it was 150 F.


    I brought the pork in and put it in the pan and covered it with foil. Then I put it in a 250 F oven.



    It cooked along and hit a major stall at about 177 F. It wouldn't budge for hours. Finally, about midnight, it hit 190 F and I started probing for tenderness by pushing a wood skewer in. It took until 1 am to get to 195 F but the skewer went in easily.

    I took it out of the oven and let it rest for an hour.

    I unfoiled and pulled the pork. As usual, the bone pulled right out and the fat was easy to pull off.





    I covered the pork and put it in the fridge and tottered off for some well deserved sleep.

    The next day I took 1 1/2 pounds of the pork (enough for 4 heavy eaters) and mixed it with a finishing sauce. My finishing sauce is based on Soflaquer's Finishing sauce (see http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork). I have changed it to my tastes and used the following for this serving:

    50 ml (1/4 cup) cider vinegar

    15 ml (1 tablespoon) maple syrup

    1 ml (1/4 teaspoon) black pepper

    1/2 ml (1/8 teaspoon) cayenne

    The cayenne and pepper give just a touch of heat. Use less or more as you like.


    I tossed the 1 1/2 pounds of pork in the finishing sauce and put it in a covered casserole and reheated in a 250 F oven for 90 minutes.


    The rest of the pork was put in containers and frozen for future sandwiches.


    I didn't do a plated shot as I had guests over and we were visiting. Sorry.

    The Verdict

    I was amazed at the extra flavour and complexity the injection gave the meat. You don't really note the individual flavours just a rich sweetness and a touch of spice. I will be injecting from now on. From the way the guests ate it, it was obviously popular with them too.

    Disco
     
    gary s, joe black, c farmer and 8 others like this.
  2. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Good Q-view and great looking pulled pork Disco. I will give injecting a try too next time. [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Disco!

    The PP looks amazing!

    I'm sure your guests appreciated your effort!

    I always inject.

    I think it adds flavor and also makes the meat more juicy.

    [​IMG]

    Al
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco I am surely going to use that injection fluid,the meat looks great thanks for sharing

    Richie

    [​IMG]
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking PP D. Next time try yellow mustard before the rub. I started rubbing mustard on butts about 3 years ago. I'm now a firm believer that yellow mustard makes for a better butt. It gives the butt a nice bark. 

    Points

    Joe
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Wade. I hope you like it as much as I do.
    Why didn't you tell me before? Tsk.

    Thanks for the kind words and the point, Al.
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I hope you like it as much as we did. Thanks for the point, Richie.
    I have used mustard before, Joe. I waver back and forward if it is worth it. It definitely darkens up the bark. I may have to go back to it.

    Thanks for the point.

    Disco
     
  8. joe black

    joe black Master of the Pit OTBS Member

    Awesome looking butt, Disco. I haven't injected a butt in several years. I may have to give it another try. Yours seemed to come out very well.

    Thanks for sharing the post, Joe. :points:
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Joe. I appreciate the point!

    Disco
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Awesome PP Disco.    I have never injected either.   Gonna try it now.

    Points
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks great disco! Points for another great post! Never injected either. Now I have to try it!!
     
  12. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Damn it Disco.  I've never injected pork butt, but yours looks so good that now I cant' see my way clear not to try injecting. Anyway.............great smoke Disco!!  The PP looks nice and juicy.  I can't imagine your guests not loving it.  I always use SoFlaQuer's sauce.  I would try yours too, but Miss Linda isn't real big on maple.

    I was also noticing that you use the same high end bear claws to to shred a butt that I use--they never fail to work perfectly.

    [​IMG]

    Gary
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. I do think it adds a different level of flavour.

    I appreciate the point!
    Thanks, Worktogthr. I was surprised how good it was.

    Thanks for the point.
    I would at least give injecting a try.

    As for the maple in the sauce, you don't really notice it as maple but it is better not to take a chance. The missus is good to please.

    I thought I'd invented this method of shredding!

    The point is appreciated.

    Disco
     
  14. Nice Job Brother  Looks great  Like your method    [​IMG]    -----  Points

    Gary
     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Gary. I appreciate the point.

    Disco
     
  16. joe black

    joe black Master of the Pit OTBS Member

    [quote name="GaryHibbert" url="/t/245898/injected-pulled-pork-qview-bomb#post
    I was also noticing that you use the same high end bear claws to to shred a butt that I use--they never fail to work perfectly.

    Gary, I have 5 excellent butt pullers on the end of each arm. Occasionally, they will pick up a knife or fork, but mostly do the job by themselves.
     
  17. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Looks great Disco sure could eat a sandwich of that. You know what heat can do to sugar never gave it a thought I marinaded a turkey in sweet cider to deep fry and that thing turned as black as tar but what a great flavor the meat had.

                                                                                                     [​IMG]

    Warren
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You technocrats!
    Thanks, Warren. I appreciate the point! I have never deep fried a turkey but have to give it a go some day.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    As usual, great smoke Disco!

    Points!
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Case!
     

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